This bright, balanced Thai grilled-beef salad will be your new favorite summer salad
By America’s Test Kitchen, Tribune Content Agency
on
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
1 (1 1/2 pound) flank steak, trimmed
Salt and white pepper, coarsely ground
4 shallots, sliced thin
1 1/2 cups fresh mint leaves, torn
1 1/2 cups fresh cilantro leaves
1 Thai chile, stemmed and sliced thin into rounds
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